July 9, 2017
You can batch cook this cheese and have enough to freeze in small containers for individual use!
I am soooo distracted while writing this and uploading the recipe. I’m watching Big Brother and that ish is INTENSE.
Anyways, I make this cheese sauce all the time. It’s super good for nachos and you can add more broth to make it creamier if you want. I used summer squash zoodles but you could use ANY kind of noodles you want! It’s so versatile! Plus, it’s totally toddler-friendly. Unless one of your toddlers is named Dacey, then GOOD LUCK.
Cheesy Zoodle Pasta (Vegan, Paleo, AIP)
This tastes amazingly cheesy without using any dairy or nuts at all!
Course:
Main Course
Ingredients
- 2 medium summer squash spiralized
- 1 16oz bag of baby carrots
- 2 small cauliflower or 1 big one
- 1.5 tsp pink himalayan salt
- 1/3 cup olive oil
- 3/4 cup nutritional yeast
- 1/2 tsp dried mustard
- 1/2 tsp turmeric
- 1 1/4 cup vegetable broth
- roasted pumpkin seeds for garnish optional
Instructions
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Bring a large pot of water to boil and add the carrots and cauliflower and boil until tender - about 10 mins.
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Drain the veggies and put in a food processor with the rest of the ingredients (except the squash). Process until smooth and creamy and stop periodically to scrape the sides.
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Plate your spiralized noodles and add the cheese sauce and top with yummy roasted pumpkin seeds.
Recipe Notes
